Steinbutt in Lemongrass Lime Broth
Prep: 25min
|
Servings: 4
|
Cook: 5min
A fresh recipe featuring Steinbutt fillets simmered in a lemongrass lime broth from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 Steinbutt fillets (about 140 g each)
- 2 stalks lemongrass
- 2 limes
- 3 red chilies
- 4 Thai basil leaves
- 2 celery sticks
- 3 green peppers
- 300 ml fish stock
- 100 ml coconut milk
- Salt
Instructions
-
1.
Wash the lemongrass and cut into rings. Wash the celery and slice it. Wash the peppers, remove seeds, and cut into rings.
-
2.
Heat 2 tbsp oil and sauté the lemongrass. Add celery and peppers and steam briefly. Pour in fish stock, cover, and simmer for about 15 minutes over medium heat. Add chilies and Thai basil and cook a short time. Add coconut milk, bring to a boil, then remove from heat. Season with salt.
